Gluten Free Angel Food Cake Recipe

Name: Gluten Free Angel Food Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 egg whites (or 2 cups liquid egg whites); 1 teaspoon cream of tartar; 1 teaspoon xanthan gum; 1 teaspoon guar gum; ¼ teaspoon baking powder; 8 packets stevia artificial sweetener; 1 teaspoon vanilla extract; 1 teaspoon almond extract; ¼ cup vanilla eggs or ¼ cup whey-based protein powder; ¼ cup almond flour; 3 tablespoons powdered egg whites

Servings: persons

12 egg whites (or 2 cups liquid egg whites)
1 teaspoon cream of tartar
1 teaspoon xanthan gum
1 teaspoon guar gum
¼ teaspoon baking powder
8 packets stevia artificial sweetener
1 teaspoon vanilla extract
1 teaspoon almond extract
¼ cup vanilla eggs or ¼ cup whey-based protein powder
¼ cup almond flour
3 tablespoons powdered egg whites

1
Heat oven to 350 degrees.
2
Generously coat a large flute pan with cooking spray on the fluted center and bottom only, but NOT the outer sides.
3
In stand mixer bowl, combine egg whites, cream of tartar, xanthan gum, guar gum, baking powder, stevia and extracts.
4
Beat on low for 30 seconds, then increase mixer to high and beat until very stiff peaks form, about 4 minutes.
5
The mixture will be airy, voluminous and thick.
6
Into a small bowl sift the protein powder, almond flour and powdered egg whites.
7
Sprinkle 1/2 of the dry ingredients over the egg whites.
8
Run the mixer at medium for 5 seconds, just until dry ingredients are incorporated.
9
Sprinkle remaining dry ingredients over the egg whites and mix again just to incorporate.
10
Increase mixer speed to high for 5 seconds.
11
Scrape sides of the bowl with silicone spatula and gently fold the mixture once or twice.
12
Transfer 1/2 the mixture to the prepared pan, then use spatula to smooth the top.
13
Repeat with remaining mixture.
14
Firmly tap the pan on the counter to help eliminate air bubbles.
15
Bake 35 minutes.
16
Remove the pan from the oven and overturn the pan and cool upside down.
17
When cooled, release the cake running a knife along the outside of the pan.

591

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 egg whites (or 2 cups liquid egg whites), 1 teaspoon cream of tartar, 1 teaspoon xanthan gum, 1 teaspoon guar gum, and more.

Yes, Gluten Free Angel Food Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gluten Free Angel Food Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions